Brussels Sprouts with Pecans
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Ingredients
2 teaspoons butter
1 cup chopped onion
4 garlic cloves, thinly sliced
8 cups halved and thinly sliced brussels sprouts (about 1/2 pound)
½ cup low-sodium, fat-free chicken stock
1 ½ tablespoons sugar
½ teaspoon salt
8 teaspoons coarsely chopped pecans, toasted
To make
They only need to be held in the pan for a while - slicing cabbage reduces the cooking time. The sweet buttery taste of the dish softens the taste of Brussels sprouts.
Melt the butter in a large nonstick skillet over medium-high heat. Add the onion and garlic; simmer for 4 minutes or until lightly browned. Add the Brussels sprouts; simmer for 2 minutes. Add the stock and sugar; cook for 5 minutes or until the liquid has almost evaporated, stirring frequently. Add some salt. Sprinkle with pecans.
Melt the butter in a large nonstick skillet over medium-high heat. Add the onion and garlic; simmer for 4 minutes or until lightly browned. Add the Brussels sprouts; simmer for 2 minutes. Add the stock and sugar; cook for 5 minutes or until the liquid has almost evaporated, stirring frequently. Add some salt. Sprinkle with pecans.
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Author:Admin
Published: 11/20/2023 6:56 PM
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